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Nutrition Facts
Serving Size 307 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 210 mg 9%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 5%
Sugars 3 g
Protein 25 g
Vitamin A 35% Iron 6%
Vitamin C 40% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Picadillo
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp canola oil
2 Lb ground chicken
1/2 cup(s) white onion, chopped
2 garlic, diced
2 cup(s) H-E-B Baby Spinach, chopped
28 Oz H-E-B Diced Tomatoes
1 Tsp cumin
1/2 cup(s) water
1/4 Tsp salt
1/4 Tsp pepper
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Instructions

1
Heat a heavy bottom skillet over medium high heat 3 minutes. Add oil, ground chicken, onion and garlic. Cook 5 minutes or until chicken is brown and crumbly.
2
Add spinach, tomatoes, cumin and 1/2 cup water. Bring to boil, reduce heat to medium and simmer 15 minutes. Season to taste with salt and pepper.

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